This recipe would be good to bring to a cookout. Unfortunately,I was bringing it to was work – my temp project didn’t let us work on the 4th, but wanted us to make up the hours over the rest of the week, so I needed something more substantial than usual to make it through 10 1/2 hour days. (A good rich husband is hard to find…)
I’ve beefed up the original recipe by adding chicken, which, at least to me, gives it enough variety to make it a pretty decent meal all by itself. The ingredient list may look really long, but you probably have most, if not all, of the dressing ingredients already in your cabinets.
Combine all the dressing ingredients and blend. If you don’t want to clean your blender later or don’t have one, whisking will be ok.
Pour half the dressing into a large ziplock and add your chicken. Seal, pressing out all the air, and turn all around to make sure the chicken gets well covered. Allow to marinate in the fridge for several hours. Put the rest of the dressing aside somewhere to wait.
Once the chicken’s had time to marinate, get out your veggies and chop them into bite sized pieces. Dice the onion. The original recipe called for tomatoes, cucumber, and pepper. I’m not into peppers, so I doubled the tomatoes and added squash, but you can swap in pretty much any fresh vegetable you like if you don’t like one of those.
Put a pot of water on the stove, and put a pan over medium-high heat. Drain any excess marinade out of the bag with the chicken, and cook the chicken until it’s no longer pink inside.
When the water reaches a boil, add the orzo and cook according to the package instructions. Cut the chicken into bite sized pieces and add to the vegetables. Drain the cooked orzo, and add to the bowl. Add the feta as well, and olives if using.
Mix/shake/whisk the remainder of the dressing back together, and pour over the mixture. Stir well and chill at least an hour before serving.
This keeps well for days, and is filling. If you are keeping it around for days, it’s a decent idea to stir it up before taking out a portion a day later, as you don’t want your last bite to be just oil and vinegar!
Greek Orzo Salad
Adapted from my baking addiction.
- 1/2 cup olive oil
- 2 cloves fresh garlic; finely chopped
- 1 1/2 teaspoon dried oregano
- 1 1/2 teaspoon dried basil
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon Dijon-style mustard
- 1/2 cup red wine vinegar
- 1 – 1 1/2 pounds chicken breast
- 1 1/2 cups uncooked orzo pasta
- 1/2 cup grape tomatoes
- 1 cucumber
- 1/4 red onion (hah, Giant didn’t have a single red or yellow onion that wasn’t rotting, I had to go with white…)
- 1 yellow squash
- 1/2 cup crumbled feta cheese
- 5-10 green olives, drained and halved
Place all dressing ingredients in a blender and pulse until well incorporated. Pour half of the dressing into a ziplock and add the chicken. Allow to marinate for several hours.
Chop all the vegetables into bite-sized pieces (or smaller for the onion!), and place in a large bowl.
Place a pot of water on the stove to heat. Place a pan over medium-high heat, and cook chicken until browned on the outside and no longer pink inside.
As the water reaches a boil, cook the orzo according to the package directions.
Slice the cooked chicken into bite-sized pieces and add to the vegetable bowl.
Drain the cooked orzo and add to the bowl. Add the olives, if using, and feta, and stir well. Chill for at least an hour before serving.